Description
Discover the joy of baking with The Best Snickerdoodle Zucchini Bread, a delightful fusion of traditional zucchini bread and the warm, comforting flavors of snickerdoodles. This easy-to-make recipe yields two moist loaves, perfect for brunch, dessert, or a quick snack. With its rich cinnamon-sugar topping and tender crumb, this bread becomes even more delicious the next day. Whether served warm with butter or chilled with cream cheese frosting, each slice offers a burst of flavor that’s sure to impress family and friends. Enjoy a healthier twist on sweet bread using coconut oil and fresh zucchini for added moisture without excess fat.
Ingredients
Scale
- 1 cup melted coconut oil
- 3 eggs
- 1 ¼ cups granulated sugar
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/2 tsp cream of tartar
- 1 teaspoon salt
- 2 cups grated zucchini
- ½ cup granulated sugar (for topping)
- 1 teaspoon cinnamon (for topping)
- 1/4 tsp cream of tartar (for topping)
Instructions
- Preheat the oven to 350°F and grease two loaf pans.
- In a bowl, beat the melted coconut oil, eggs, sugar, and vanilla until well combined.
- In another bowl, whisk together flour, cinnamon, baking soda, cream of tartar, and salt.
- Combine wet and dry mixtures until just blended; fold in grated zucchini.
- For the topping, mix sugar, cinnamon, and cream of tartar in a small bowl.
- Fill loaf pans halfway with batter, sprinkle topping mixture, then add remaining batter and topping.
- Bake for 45-50 minutes or until a toothpick comes out clean.
- Cool completely before slicing.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg